Cover brown rice with boiling water and microwave on high for 15 minutes, or cook according to packet directions.Creamy Coconut Avocado Cream: Mash the avocado with the water until smooth. Add coconut cream and mix until smooth. Add salt and pepper, and stir through red onion. Set aside in the refrigerator.

SUNFLOWER SEED “MELTED CHEESE”

Mash the avocado with the water until smooth. Add coconut cream and mix until smooth.

Add salt and pepper to taste, and stir through red onion. Set aside in the refrigerator.

SUNFLOWER SEED “MELTED CHEESE”

Place the sunflower seeds in a high-speed blender with the water. Blend until a paste. Add the coconut cream 1 tbsp at a time, blending until smooth between additions.

Add the nutritional yeast, salt and turmeric. Blend until thoroughly combined. Set aside in the refrigerator.

SMOKED PAPRIKA TORTILLA CRISPS

Preheat oven to 180°C. Line a baking tray with baking paper.

Slice the tortilla into 16 even wedges. Place on the prepared baking tray, drizzle with olive oil, and sprinkle with smoked paprika, salt, and pepper. Bake for 5-7 minutes, until browned and crisp.